Unroll the dough and use a medium biscuit cutter to cut rounds from the dough. Reroll scraps as needed to use up all the dough.

Have a small dish of water handy for the assembly. Working one at a time, place a small half tsp. of dough into the center of the round. Use your fingers to moisten the outside edge of the dough circle. Pinch two ends of the circle together to form an eye-shaped "pie" with top open. Place inside a nonstick cake pan. Repeat, snuggling each piece in next to the other all along the outside perimeter.

Make a second, smaller inner circle, nestled right in to the larger circle you made first. Dump all remaining filling (you will have quite a bit) into the center.

Bake at 325°F for about 40 minutes, checking after 35. The top should be slightly golden and you will see the edge start to pull away from the pan. If dough isn't golden, leave in for another 5 minutes and perhaps turn the oven up to 350°F. Allow to cool in pan for 10 minutes.

Unroll the dough and use a medium biscuit cutter to cut rounds from the dough. Reroll scraps as needed to use up all the dough.

Have a small dish of water handy for the assembly. Working one at a time, place a small half tsp. of dough into the center of the round. Use your fingers to moisten the outside edge of the dough circle. Pinch two ends of the circle together to form an eye-shaped "pie" with top open. Place inside a nonstick cake pan. Repeat, snuggling each piece in next to the other all along the outside perimeter.

Make a second, smaller inner circle, nestled right in to the larger circle you made first. Dump all remaining filling (you will have quite a bit) into the center.

Bake at 325°F for about 40 minutes, checking after 35. The top should be slightly golden and you will see the edge start to pull away from the pan. If dough isn't golden, leave in for another 5 minutes and perhaps turn the oven up to 350°F. Allow to cool in pan for 10 minutes.